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Mac and Cheese Cups

Mac and Cheese Cups

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These Mac and Cheese Cups are kid friendly, easy to hold, and perfect for lunchboxes, snacks, or family meals. Soft, cheesy, and baked in a muffin tin, they’re a mess-free twist on classic mac and cheese that kids love.
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Prep Time 15 minutes
Cook Time 19 minutes
Total Time 32 minutes
Servings: 12 mac and cheese cups
Course: Main Course, Snack
Cuisine: American
Calories: 165
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups Elbow macaroni (uncooked)
  • 2 cups Mild cheddar cheese (shredded)
  • 3/4 cup Milk
  • 2 tbsp Unsalted butter
  • 1 large Egg (helps the cups hold together)
  • 1/2 tsp Salt
  • 2 tbsp Breadcrumbs (optional)

Equipment

Method
 

  1. Preheat the oven
    Preheat your oven to 375°F (190°C). Lightly grease the muffin tin and set aside.
  2. Cook the pasta
    Bring a pot of salted water to a boil. Cook the elbow macaroni until just tender. Drain and set aside.
  3. Make the cheese sauce
    In a saucepan over low heat, melt the butter. Add the milk and warm gently. Stir in the shredded cheese slowly until smooth and creamy. Remove from heat.
  4. Combine the mixture
    In a large mixing bowl, combine the cooked pasta and cheese sauce. Let cool slightly, then mix in the egg and salt until well combined.
  5. Assemble the cups
    Spoon the mac and cheese mixture evenly into the muffin tin. If using breadcrumbs, sprinkle lightly on top.
  6. Bake until lightly golden
    Bake for 18 to 22 minutes, or until the tops are set and lightly golden.
  7. Cool and serve
    Let the mac and cheese cups cool for 5 minutes before removing from the pan. Serve warm.

Nutrition

Calories: 165kcalCarbohydrates: 15gProtein: 7gFat: 9gSaturated Fat: 5gCholesterol: 35mgSodium: 240mgFiber: 1gSugar: 2gCalcium: 120mg

Notes

  • Use mild cheese only to avoid strong flavors
  • Skip breadcrumbs for toddlers
  • Let cups cool slightly before serving for better texture
  • These cups can be eaten warm or at room temperature, making them great for lunchboxes.

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